Recipe Box: Pumpkin Walnut Cookies
This time of year in Ohio is my favorite. The farmer’s markets and grocery stores are filled with pumpkins and pumpkin treats. Pie is great, but lately I’ve been craving something a little bit more sturdy and nutritional to snack on for my pumpkin fix. Enter these guys…
This recipe is adapted from the Sweet -Potato Cookies in “Organic and Chic” written by Sarah Magid.
What you’ll need:
1 cup pumpkin puree (homemade or canned. Sweet Potato or Butternut Squash also works)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup maple syrup
1/4 tsp ground ginger
1/2 tsp sea salt
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp baking soda
2 cups spelt flour (*whole wheat or all purpose flour would work too)
1/2 cup walnuts (or pecans) (optional)
1/2 cup chocolate chips (or raisins) (optional)
1/4 cup raw sugar for garnish (optional)
This will make 2 dozen cookies. Preheat the oven to 325 F. Lightly butter 2 cookie sheets. In a large bowl blend the pumpkin, butter, maple syrup, and egg on a low setting until smooth. Slowly add the ginger, salt, nutmeg, cinnamon, baking soda, and then the flour, mixing throughout. Stir in the raisins or chocolate chips if using.
Form the dough into tablespoon sized balls (or slightly larger like I did) and place them about 2 inches apart on your cookie sheets. Using a fork, flatten each cookie and press a few walnuts (or pecans) on the tops.
Bake for 20 mins, or until the edges darken. Let the cookies cool completely on the baking sheets before removing them with a spatula. The cookies will be slightly cake like and moist. I added chocolate chips to half of my cookies because that’s how I roll (I LOVE chocolate) and it made that half of the batch a bit sweeter in contrast to just the Pumpkin Walnut. If you prefer a slightly sweeter (and sparkly-er) cookie, sprinkle some raw sugar on the top of each cookie after baking. These are great anytime, but they make a great breakfast or snack with a cup of chai or hot cider. Enjoy!